• KIEAE Journal
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• 제9권1호
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• pp.31-38
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• 2009

The purpose of this study is to present direction in outdoors space planning and design after direction through user characteristic analysis through spectacle component establishment of culture art center outdoors space through on-the-site analysis and literature investigation to culture art center of Seoul city and capital region 17 places in this research. The data was collected from classification and bisection kind, subdivision kind, and great classification composed to 17 items. User satisfaction side and Variable that is looked below satisfaction than average appeared to bench, pergola, sculpture facilities, pavement facilities, border facilities. And these facilities were analyzed dissatisfaction. When see satisfaction model, when make up culture art center or similar facilities in local government hereafter because parking facilities and rest area cause big effect in satisfaction, is judged that is item to consider most preferentially. In most case, parking lot security from outdoors space, resting place security, security of field performance facilities etc. taking a serious view because tendency that users see performance or use most vehicles except neighborhood walking area for a rest, a walk etc.. is trend. But, is judged that physical side so that can feel satisfaction as space security of quantitative side is important but users utilize substantially and side that is the program are more important in hereafter.

• 교육시설
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• 제18권6호
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• pp.33-39
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• 2011

• 교육시설
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• 제16권1호
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• pp.4-10
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• 2009

• 한국정보통신설비학회:학술대회논문집
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• 한국정보통신설비학회 2004년도 제1회 세미나 : 고속 디지털통신사회와 고속전철시대의 통신접지시설 설계.시공 세미나
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• pp.131-156
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• 2004

• International Journal of Advanced Culture Technology
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• 제12권1호
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• pp.190-201
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• 2024

This study examined the effect of the distance Infection Control Education Program (ICEP), developed based on the ADDIE model, on infection control knowledge, attitude, and performance among care workers in long-term care facilities nationwide. The program, developed based on the ADDIE model, was applied to 173 care workers directly responsible for nursing care of elderly residents in lomg-term care facilities. The distance ICEP for care workers was conducted through the website and lasted 30 minutes for each of the eight topics. To determine the effectiveness of the education, infection control knowledge, attitude, performance, and satisfaction were surveyed before and four weeks after the program. Differences in infection control knowledge, attitude, and performance before and after the distance ICEP were assessed by a t-test. A significant difference was observed in knowledge and infection control performance after the distance ICEP was administered to care workers. In the sub-domains of infection control performance, overall understanding of infection, regular infection control education, infection control by special pathogen (multidrug-resistant bacteria, tuberculosis, tick-borne infectious diseases), and detailed infection control education by infection site (pressure ulcers and urinary tract infections) were significantly improved. Infection control knowledge and performance improved through the distance ICEP applied to care workers. Satisfaction also displayed high scores on most items and indicated that it was helpful for infection control in facilities, confirming the effectiveness of infection control education. Based on the survey of care workers nationwide, the infection education program can be effectively used for care workers in the future.

• 대한영양사협회학술지
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• 제11권2호
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• pp.179-189
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• 2005

The purpose of the study was to investigate the relationships between dietitian’s job satisfaction and perception of barriers to HACCP implementation and food safety/sanitation management performance in school food service. An e-mail survey was conducted to 144 dietitians in Gyeongbuk Province. A response rate was 57.6%(N=83) and data were analyzed using SPSS Windows(ver. 10.0). Dietitians were more satisfied with ‘supervision’ and 'co-workers' than 'pay' and 'promotion.' Dietitians perceived 'lack of teachers' support on student education' and ‘limited availability of facilities/equipment' as the biggest challenges in implementing a HACCP system. A total score of sanitation/safety management performance evaluated by school districts was 92 out of 100. By category, 'safety management' and 'personal hygiene' were rated the highest whereas 'facilities/equipment' and 'HACCP system' categories were rated the lowest. The food sanitation/safety management performance scores were not correlated to dietitian’s job satisfaction, but significantly correlated to dietitian’s perceptions of barriers to HACCP implementation. As dietitians perceived facilities/equipment-related barriers greater, the scores of 'facilities/equipment(p<.01),' 'production process(p<.05),' and 'total score(p<.01)' were significantly lower. The findings suggest that more investment on facilities/equipment are needed for food safety improvement and successful HACCP implementation in school food service. Proper facilities and equipment will make employees monitor CCPs and take corrective actions more easily.

• 대한영양사협회학술지
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• 제17권2호
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• pp.142-160
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• 2011

The purpose of this study was to investigate food sanitation status in elderly welfare facilities and assess the performance of food sanitation practices. Twenty elderly welfare facilities out of 85 located in Seoul with a capacity of fewer than 50 persons participated. The food sanitation status of worktable, kitchen utensils (knives, cutting boards, ladles, spoons), and tableware and bowls were examined by ATP bioluminescence. The results found that the ATP value of knife was the highest. Those of ladles appeared relatively higher than others. Meanwhile, the tableware and bowls, although washed everyday after meals, had the lowest ATP value. This study also conducted a survey on the food sanitation practices of 32 cooking employees in the 20 facilities. Fifty-six percent were in their 40s, and 53% had graduated from high school. More than half (66%) of them had no certification of cooking. Half of the respondents had worked for at least 5 years in food service facilities, and had received food sanitation training. Among them, 31% said they applied food sanitation training while working, and 47% responded the training was very helpful. The foodservice employees demonstrated good food sanitation practices. The results show that food sanitation performance of the workers significantly differed according to their age, education level, total work experience in food service facilities, chef certification, and prior food sanitation experience.

• 한국실내디자인학회논문집
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• 제15권2호
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• pp.127-137
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• 2006

In the viewing of public performance arts, it needs to make space construction appropriate for performance purposes, because the section type has an effect on audience's inspection. Therefore, this study researches the intentional characteristics and comprehends the relationship between correlation factors to influence on section type of audience space in performance facilities. In addition to, this study comes under fundamental research to propose the course of standard plan, accord with diverse requirement, in the special performance facilities which will be built up. The results as following; 1) The factors that influence the section type of the audience's space in performing facilities are divided as two elements. The first element is construction of space, viewing environment, and the second element is visual characteristic, and acoustic characteristic. 2) The section type are classified as six types, A-type(Flated type), B-type(Sloped type), C-type(Gabled type), D-type(Arched type), E-type(Reverse arched type), and F-type(Reverse sloped type). 3) Characteristics are deduced by the section type, construction of space and viewing environment are restricted by the characteristics of the section type.

• 교육시설 논문지
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• 제27권5호
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• pp.13-23
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• 2020

From the perspective of smart learning space, this study aims to take a look at the learning space of college students who do online remote learning in the COVID-19 era, and analyze their demands on what smart learning space they want. Furthermore, this study intends to provide valuable implications for the technology-enhanced learning environments by deriving design elements that make up the university's smart learning space. To achieve these goals, we conducted a review of prior studies, interviews with experts, and case analysis on smart learning spaces of major Korean and foreign universities, which are considered as innovative cases. Additionally, in order to confirm the difference between the importance level recognized by the college students and the current performance level for nine components of technology and for ten components of spaces and facilities, a paired t-test and an Importance-Performance Analysis (IPA) were carried out. According to the result of IPA analysis, Internet of Things from the technological aspects, a desk that can supply power and a flexible learning space from the aspects of spaces and facilities were found to have much lower performance than the importance. This result is meaningful in suggesting key design components for smart campus development in the post-COVID-19 world.

• 동아시아식생활학회지
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• 제24권5호
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• pp.680-690
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• 2014

This study investigated the performance of hygiene management according to the capacity and food cost of foodservice in kindergartens as a measure of kindergartens foodservice hygiene management. Dietitians from the education office visited 50 kindergartens under the control of Dongbu District Office of Education during January, 2011. Kindergartens were 11 public and 39 private institutions. Over half of kindergartens (n=27) provided foodservice to 50~99 children. About 21 kindergartens had a foodservice cost per student per day of 2,000 won. Regarding personal hygiene, 'whether to wear an accessory or have a manicure' showed the best performance. 'Whether to have their health examined once every 6 months or keep their health records in 2 years' was rarely performed. For food materials, 'whether to buy food appropriate for the quality control standard of food materials' showed the highest performance. The highest performances for storage management of food materials and handling of food was 'whether to store goods within butlery at intervals more than 30 cm from the ground' and 'whether to heat and cook food more than $74^{\circ}C$', respectively. The highest performance for distribution of food and management of facilities was 'the hygienic management of cooking tools and facilities' and 'the proper installation of air-conditioning, heating and ventilation facilities', respectively. The results of this study show that capacity and food cost had the strongest effects on performance of personal hygiene. Especially, smaller facility size could increase performance of foodservice management.